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Osmosis and Diffusion
Member rating: No Rating | Words: | Submitted: Mon Sep 12 2005
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Osmosis and Diffusion Aim: To examine the process of osmosis and diffusion. Part A: Step 1: Q1. Q2. The jiggling motion is visible because the fat globules are constantly being bombarded by smaller particles. Q3. The Brownian motion is the 'jiggling' motion of the milk fat globules. All matter is in constant motion. Step 2: Q4. a) After 5 minutes b) After 24 hours The potassium permanganate will have spread throughout the beaker as the water molecules are constantly moving around. Step 3: Q5. The salt that was placed on the egg turned into 'sweat' like beads on the egg. Q6. There is a higher water concentration inside the egg, causing the water to travel through the egg to the salt. The salt creates osmotic pressure on the water molecules in the egg. This causes the 'sweat' like beads on the egg. Step 4: Q7. Before: After 24 hours: Bubbles of oxygen allow the sultana /...
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